Miso, maple syrup, apple & cream cheese crumble cake

Name: Miso, maple syrup, apple & cream cheese crumble cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 475 g Braeburn apples; 4 tbsp Buckwud Organic Canadian Maple Syrup, plus 1 tbsp; 25 g white miso paste; 175 g light muscavado sugar, plus 1 tbsp; 150 g unsalted butter, softened, plus extra for greasing; 4 medium free range eggs; 250 g plain flour; 1 tsp bicarbonate of soda; 165 g Philadelphia Original soft cheese

A glorious mix of sweet, savoury and tangy umami flavours. The perfect accompaniment to a morning coffee – or serve warm with ice cream for dessert.

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Vegetarian

Serves12
CourseCake
Prepare20 mins
Cook35 mins
Total time55 mins

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475g Braeburn apples
4 tbsp Buckwud Organic Canadian Maple Syrup, plus 1 tbsp
25g white miso paste
175g light muscavado sugar, plus 1 tbsp
150g unsalted butter, softened, plus extra for greasing
4 medium free range eggs
250g plain flour
1 tsp bicarbonate of soda
165g Philadelphia Original soft cheese

For the crumble

100g unsalted butter, softened
150g plain flour
30g light muscovado sugar
1 tsp ground cinnamon

Preheat the oven to 180ºC, gas mark 4. Grease a 23x30cm baking tin, then line with baking parchment. Rub together the crumble ingredients using your fingers, then squeeze into a clump. Cover and chill.
Peel and core the apples. Cut into 1cm wedges, then toss with the 1 tbsp maple syrup and set aside. In a small pan, warm and whisk the miso with 1 tbsp sugar and 4 tbsp maple syrup to make a smooth miso caramel. Set aside.
In a large bowl, beat the butter, 175g sugar, eggs, flour, bicarbonate of soda and 65g soft cheese with an electric mixer until pale and smooth. Fold in the apples. Spread into the tin, then top with the remaining soft cheese in ½ tsp nuggets. Drizzle with 2 tbsp of the miso caramel, then scatter with the crumble.
Bake for 35 minutes, until risen all the way across. Leave to cool in the tin, then drizzle with the remaining miso caramel and cut into 12 squares.